Description
A recipe for Festive Mediterranean-Style Rigatoni Pasta

Ingredients

• 2 6-ounce cans Bumble Bee® Solid White Albacore tuna in water, drained
  
• 4 ounces unsalted butter
  
• 1/2 cup extra-virgin olive oil, divided
  
• 1 large sweet onion, cut into 1/4-inch dice
  
• 2 medium red bell peppers, seeded and cut into 1/4-inch dice
  
• 1 large vine-ripe tomato, diced
  
• 5 cloves garlic, minced
  
• 1/3 teaspoon fresh rosemary leaves
  
• Sea salt and freshly ground pepper
  
• 1/2 cup dry white wine
  
• 1 5-3/4-ounce jar Spanish olives (green olives stuffed with pimientos), drained
  
• 1/2 pound rigatoni pasta, cooked according to package directions, drained
  
• 1 tablespoon thinly sliced fresh chives
  
• Dry aged parmesan, grated
  
• Pinch of crushed red hot pepper flakes (optional)

Preparation
Heat butter and 1/3 olive oil in large sauté pan over medium-high heat. Add onions, bell peppers, tomato, garlic and rosemary. Season mixture with salt and pepper, cover pan and cook over low heat 10 minutes.

Add wine and simmer 5 minutes. Then, add olives and tuna to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).

In large bowl, toss pasta and tuna sauce, then place in serving dish or on individual plates. Drizzle remaining olive oil over top and garnish with thinly sliced chives and freshly grated parmesan. Top with a pinch of crushed red hot pepper flakes for a little more bite.

Nutrition
Nutrients per serving: 640 calories (380 from fat), 42g fat (15g saturated), 65mg cholesterol; 860mg sodium; 38g total carbohydrates; 3g fiber; 5g sugars; 25g protein

Serves
Makes: 6 servings

Variations
no information available